- Prep time
- 10 minutes, plus 1½ hours proofing
- Cook time
- 5 minutes
- About 30 pieces
These bite-sized Israeli donuts are traditionally eaten during Hanukkah. Deep fried, filled with jam and dusted with powdered sugar, they're addictively easy to eat—once you perfect the frying process, you may never want to stop!
- 1 cup whole milk
- 2 teaspoons active dry yeast
- 2 egg yolks
- ¼ cup crème fraîche
- 1 tablespoon triple sec (or another orange liqueur)
- Zest of ¼ orange
- 2½ cups flour
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 5 tablespoons butter, softened
- Vegetable oil, for frying
- ½ cup strawberry preserves, pureed smooth
- Powdered sugar, for dusting
Heat milk until just warm to the touch in a microwave or on the stove. Add the yeast and stir to combine. Whisk in the egg yolks, crème fraîche, triple sec and orange zest.
In a separate bowl, combine the flour, granulated sugar, salt and nutmeg. Add the milk mixture and butter to the flour mixture and stir using a wooden spoon until combined. The dough should be sticky.
Turn dough out onto a floured work surface and knead until smooth and elastic, about 1–2 minutes. Dough will still be slightly tacky to the touch. Transfer dough to a bowl and cover with plastic wrap.
Allow to rise for 1 hour and 15 minutes.
Next, turn risen dough out onto a floured work surface and roll to a thickness of about ¼ inch. Cut circles using a round 2-inch cutter. Place circles on a lightly floured surface. Dough can be re-rolled 1 time after first cutting.
Let dough rise for 15 minutes before frying.
Fill a heavy-bottomed pot or cast iron skillet with 1½–2 inches of vegetable oil. Heat to 350°F. Carefully place 6–8 pieces in the oil and fry for about 20–30 seconds per side until they are puffed and golden brown. Transfer to a rack to drain.
Place the preserves in a piping bag. With a paring knife, make a small slit in the side of each donut. Pipe a small amount of preserves into the center of each one and dust with powdered sugar before serving.